Yield
3 1/3 cups (serving size: 1/3 cup)

How to Make It

Combine first three ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until rhubarb is tender. Combine 1 tablespoon water and cornstarch; stir well, and add to rhubarb mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in strawberries and vanilla. Serve warm or chilled over angel food cake, sponge cake, or vanilla low-fat ice cream.

Ratings & Reviews

Love This Sauce!

Klmiani
July 16, 2016
I've been making this for several years now and everyone loves it. I usually cut down the sugar a bit since I like my rhubarb tart. I usually serve it over angel food cake. Tried it with vanilla ice cream once, but didn't like it as well.

Klmiani's Review

Pat
June 03, 2014
N/A